Looking for a warming soup? Why not try this delicious Watercress, Turmeric and Carrot Soup recipe (picture credit Lara-Jane Thorpe) from my friends at The Watercress Company.
Looking for a warming soup? Why not try this delicious Watercress, Turmeric, and Carrot Soup recipe (picture credit Lara-Jane Thorpe) from my friends at The Watercress Company.
Last May I visited Drayton Watercress Farm in Alresford, Hampshire. My host Tom Amery, managing director of The Watercress Company made it such an interesting day as we walked through large beds of watercress, that resembled more rice paddy fields than your usual salad beds.
Watercress was traditionally grown and harvested during the winter months. A favourite during Victorian times, it was consumed by people across Europe to give them a flavoursome nutritional boost. Considered by many as a superfood, watercress is really versatile.
Did you know that eaten raw, gram for gram, watercress contains more vitamin C than an orange? Also, watercress also boasts high levels of iron, but what is less known is that for the body to absorb the iron found in plants, there needs to be a large amount of vitamin C present. Clearly watercress ticks this box and so anyone eating watercress can fully benefit from its iron content too.
I love it in salads and soups. I am delighted that The Watercress Companyoffered to share this recipe for Watercress, Turmeric, and Carrot Soup. With warming turmeric and ginger, as well as nutritious watercress and carrot this makes a delicious and filling lunch (or light dinner). Serve it with pumpkin seeds, (dairy-free) yoghurt, and pitta bread.
Watercress, Turmeric and Carrot Soup [vegan] by The Watercress Company
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- 85 g watercress
- 2 Tbsp rapeseed oil or vegetable oil
- 1 large onion – diced
- 1 clove garlic – finely chopped
- 1 teaspoon of grated fresh ginger
- 1 teaspoon grated fresh turmeric (or use 1 teaspoon of ground turmeric)
- 3 large carrots – peeled and chopped
- 1 litre hot vegetable stock
- Salt and pepper
- Small handful pumpkin seeds – toasted
- 50 ml dairy free yoghurt alternative
- 4 pitta breads
- Take a large saucepan and place it over a medium-high heat. Add in the oil then throw in the diced onions and chopped carrots along with a good pinch of salt. Fry for 8-10 minutes, or until the onions are slightly coloured and soft and the carrots have begun to cook on the outside. Add in the garlic, ginger and turmeric and fry for a further 1-2 minutes.
- Pour in the hot stock and bring to a simmer, stirring occasionally. Once the liquid is boiling turn down the heat to low (ensuring that the soup continues to simmer) and place a lid on top. Leave to cook for around 20 minutes, or until the carrots are soft and cooked through.
- Once the vegetables are cooked through, add in the watercress and cook for 30 seconds. Remove the soup from the heat and use a ladle or small jug to tip it into the bowl of a food processor or blender. Blend thoroughly. You may need to do this in batches depending on the size of your blender. Be careful not to over fill!
- Once the soup is blended thoroughly tip it back into the saucepan. Taste and add more salt and some black pepper to taste. Finally serve into bowls and finish with the pumpkin seeds and yoghurt along with some toasted pitta breads.
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